tell the story and
Italian cuisine.
Well, reading "The bucatini
of Garibaldi-town adventures - a British culinary
love with Italy - (publisher Piemme)
ideally I revisited many areas of Italy
rediscover the flavors, but I also discovered
areas, never visited, I want to explore and unearth
delicacies.
This book is above all a good review on the history of Italy
for someone like me,
was a little rusty. I recommend it because it shows how in
William Black (
distant relative of the Rosselli brothers), the writer, is really in love
of our beautiful country, and we re-ignited the
pride and patriotism.
the end of June to go on holiday
Ischia and in the book is an entire chapter on this wonderful
island I will visit for the first time.
To my amazement, I discovered,
through these pages, the main dish
Ischia is the rabbit.
In fact I never thought in a
'island slopes quickly, without
space, climate is not suitable for large herds of cattle
is satisfied, to fill the need for protein
, to rabbits, which among other things
reproduce very quickly.
I can not wait to go to Ischia and Ischia
taste the rabbit in
carry the recipe given by the book.
all'ischitana Rabbit (4 persons)
- a rabbit farm of about 1.5 kg
clean and ready to cook
-
20 ml extra virgin olive oil - 2 cloves garlic
- 1 red pepper
- 100 ml of red wine
- 500 grams of chopped plum tomatoes
-
4 fresh basil leaves - 1 sprig fresh thyme
- 1 sprig fresh marjoram
- 1 sprig of fresh rosemary
salt and pepper the rabbit
Wash, dry and cut into large pieces
. Do
brown in oil with garlic and chilli in a pan terracotta
che possa andare sul fuoco.
Aggiungete il vino e fatelo evaporare. Unite
i pomodori e le erbe aromatiche, salate e pepate
e cuocete per 30 minuti a fiamma moderata.
Regolate di sale e servite.
Buona lettura e buon appetito!
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